Right from the start; allow me to state that this is not an “authentic” or even really all that “faithful” take on the whole “Nashville Hot” chicken thing – so spare me the indignant emails with comments about how this is not at all like the chicken you have/had/want/wanted in Nashville.
It is, however, wicked tasty; and, if you use the right flour, it is even gluten-frikkin’-free; so, if you want the “real” thing, by all means go to Nashville. Otherwise, sit down, shut up, and try these wings.
You’ll be glad you did.
INGREDIENTS
Wing Seasoning:
•Chicken wings or drumettes
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1/2 tsp Seasoned Salt
•1/2 tsp curry powder
•1/2 tsp paprika
•1/2 tsp dried parsley
•1/2 tsp garlic powder
•1/2 tsp onion powder
•1 tbsp flour (gluten-free flour works a treat)
•1 tbsp veggie oil
Nashville Hot Sauce:
•1/2 cup unsalted butter, melted
•1 tbsp Sherry Peppers Sauce*
•1 tbsp Mike’s Hot Honey (or regular honey)
•1 tbsp brown sugar (I used smoked brown sugar)
•1 tbsp rice vinegar
•2 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tsp Cayenne pepper
•1 tsp black pepper
•1 tsp Aleppo pepper
•1/2 tsp garlic powder
•1/2 tsp Seasoned Salt
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Important Note: if you are making these wings for a crowd – number one, they will be very happy. Number two, for each tray of ten to twelve chicken wings, stir together a separate batch of the wing seasoning blend, and double or triple the sauce, again depending on how many wings you are making.
Heat oven to 400º, line a rimmed baking 
pan with foil, then place a rack in the baking pan.
Apply cooking spray to the rack.
Add all of the wing seasonings, except for the oil, to a gallon sized zippy bag and toss to blend.
Add 10 to 12 wings, close the bag, and toss to coat well.
Open the bag, pour in the oil, then close and toss to coat again. Arrange the wings on the rack in the pan.
Repeat this process with every tray of 10 to 12 chicken wings you are preparing. At some point, depending on how many wings you are making, you may need to use a fresh zipper bag.
Pop the wings into the hot oven and bake for 45 minutes.
While the wings are baking, make your sauce by stirring all of the ingredients into the melted butter.
Once the wings are ready, remove from the oven, transfer to a large bowl, and toss with the sauce.
Rearrange the now nicely sauced wings back on the rack in the baking pan and return to the oven for another ten minutes.
Serve with ranch dressing and raw veggies.
These are now officially our favorite wings.
Authentically “Nashville” or not.